Scrambled Eggs & Sauteed Spinach

Scrambled Eggs, Sauteed Spinach, Turmeric, Onion and Bacon

Serves 2 people
Cooking and preparation time 30 minutes

Scrambled eggs on a bed of spinach and a toasted English Muffin

This recipe is fast and can be had for lunch as well as breakfast. This dish has tons of nutrients to help the body fight off free radicals.

When I mix up the eggs, I add lots of turmeric and white pepper. The combination of the two gives the turmeric more power and easier for the body to absorb the active ingredient curcumin. Turmeric is a super powerful anti-inflammatory and loaded with antioxidants and many more health benefits.

The eggs provide tons of protein, vitamins like B2, B6 and B12. Further, it supplies many minerals like copper, iron and zinc and very high in selenium.

The spinach then is also loaded with nutrients and antioxidants. It is good for your eyes and has many vitamins and minerals that support good cell structure and help to fight off free radicals in your body.

Sauteed spinach, onion and bacon

Onion then does not maybe pack as much punch as the spinach, but it sure adds flavour. Onions have many health benefits and have plenty of nutrients and minerals.

The avocado is loaded... with all kinds of nutrients and minerals that help your body fight off disease and for you to stay healthy. It is so good on its own with some balsamic reduction, guacamole, in a salad or mashed to make a salad dressing just scrumptious.

Bacon, well “either you like bacon or your wrong”... Yes, I know bacon is processed meat but not processed to the point like many other types of meat you buy in a deli. Besides that bacon use to contain high amounts of nitrates. Nowadays most companies use other additives like vitamin C to lower the active ingredients in nitrate, nitrosamine. In my opinion, eat in moderation.

Ingredients:

• 4 eggs
• 60 ml or ¼ cup of half and half or milk
• ½ - 1 tsp of turmeric
• ¼ tsp of freshly ground pepper, white is best but black will do
• ¼ - ½ tsp of salt
• 70 grams or 2.5 oz of fresh spinach
• ½ an onion, chopped
• 4 slices of pre-cooked bacon, chopped
• 2 English muffins, halved and well toasted
• Olive oil or canola oil
• Butter
• 1 avocado
• Balsamic reduction

In a medium sized bowl add the eggs, half and half, salt, pepper and turmeric. Beat till fluffy and well mixed. Set to the side.

Set two frying pans on the stove, low-medium heat, one for the eggs and one for the spinach. Where the eggs go, add about ½ tbsp of butter and in the other add ½ tbsp of olive oil. Turn the heat up on the “spinach pan” and add the onions and bacon. Sautee for 2-3 minutes then add the spinach. Toss the spinach mixture till it has cooked down. About 2 minutes.

Scrambled eggs and spinach on an English muffin with avocado

Meanwhile, add the English muffins to your toaster. The muffins should be well toasted, should turn colour. This helps them from going soggy.

While the spinach is cooking and the muffin toasting give the egg mixture another good mix and add to the hot frying pan. Watch your eggs closely and using a spatula, keep turning the eggs over and over. Don’t overcook. The scrambled eggs should not be runny but they should be shiny. They will continue to cook a bit when you remove them from the frying pan.

On two dinner plates set the muffin halves followed by the spinach mix and then the eggs. Cut the avocado in half and scoop out each half. You can have a look at my YouTube video on how to cut an avocado. Add some balsamic reduction to the avocado and you are all set. Enjoy!